3. Cut the salmon into 2 even rectangular pieces. Place the sugar in a shallow owl. Dip each piece of salmon into the sugar, ...

Salt-cured salmon that is easily available throughout the year will be simmered with turnips that will become even tastier in the coming season. Salmon that initially may taste salty will turn out ...

As an added bonus, the salt made the meat taste better by covering up bitter flavors and intensifying savory ones. Today, ...

To make the cure mixture, simply combine the ground spices with the salt and sugar. Line a rimmed baking tray roughly the same size as the piece of salmon with foil, leaving enough over the edge ...

This Nordic method of curing salmon with salt and sugar is a very satisfying way of using our great quality New Zealand salmon. Once cured, the salmon will keep in the fridge for up to a week.

salt, sugar and cardamom until coarse. Refrigerate until required. Place the side of salmon into a vacuum-seal bag. Pour the cure into the bag, making sure to focus the cure on to the salmon flesh ...

With a lox bagel–inspired filling of smoked salmon, briny capers, and fresh dill, this quiche made with a hash brown crust is ...

which is cured and lapped with smoke–this method thoroughly cooks the fish in the smoker. Smoked salmon starts out like gravlax, salt-curing in the refrigerator for 2 days before the smoke ...

In need of a champagne worthy appetizer or just a stellar summer brunch idea? Well... this one will knock the socks off of ...

Move off the heat; smoke for 30 seconds longer. Set the salmon, skin side up, in a glass baking dish. Mix the salt, brown sugar, coriander and orange zest; rub the spice mix and the vodka over ...

Chef Simon Hopkinson shows you six simple steps to make gravad lax. To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste.